The Niçoise salad, also called Salade Niçoise or insalata nizzarda, is a kind of salad famous all over the world that comes from the Cote D’Azur of France, and was originally conceived in the city of Nice.
The salad or “salade” is mounted on a flat plate and is a combination of diverse elements of vegetables, which became popular in the Montpelier Region in the 1880s.
Vegetables, such as tomatoes, red peppers, onions or lettuce, are prepared individually and then mixed with other ingredients such as cooked potatoes or green beans, as well as wedges of boiled eggs, tuna in oil (or fresh tuna) and nicoise olives.
The passage of time has influenced the recipe by changing some ingredients, about what should or should not take, being significantly different in each place either by preference or lack of any of them.
Originally it was made only with vegetables, but over time and different cuisines, it has been incorporating new ingredients such as green beans and potatoes steamed, although it is true that in its French version are still unused ingredients.
The salad is served with the traditional Dijon vinaigrette and became famous in North America by the chef Julia Child.
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